8-10 hard boiled eggs
1 lb. ham, cut in pieces
1/2 c. chopped onion
1/2 stick butter
1/4 c. flour (give or take) & milk until right consistency
1/2 lb. cubed Velveeta
1 tsp. dry mustard
1 tbsp. Lee & Perrins
1 tbsp. parsley flakes

Place ham and mashed egg yolks and cut up egg whites in 3 quart casserole dish. Make sauce by mixing onion, butter and flour and milk. When the right thickness has been achieved, add cheese and melt over medium heat. Add mustard, Lee & Perrins and parsley. Pour this sauce over ham. Heat in 350 degree oven until bubbly. Serve over buttered and toasted English muffins. Serves 4.